Food in the Aughts

In the magazine this week, Adam Platt considers the decade in food and concludes that New York finally claims an iconic cuisine thanks to one prototype: Craft. “Some restaurants, like Blue Hill and Savoy, were peddling a similar bucolic vision of haute cuisine, but no one had articulated the cult of unpretentiousness in quite such an immaculately pretentious, big-city way,” he explains.